I'm very excited about this month's Spotted interview.
I not only dined at the famous Fleurs Place, but I got to meet Fleur Sullivan herself. She is somewhat of a culinary celebrity, and any foodie from NZ will know who Fleur is.
As I mentioned in my last post, Fleurs Place became known in other parts of the world when British chef and food writer, Rick Stein, picked Fleurs Place after he was told he could go anywhere in the world to write a travel article. Stein was right on the money. Fleurs Place is a charming restaurant with exceptional food.
This month's Spotted interview is at Fleurs Place, Moeraki, New Zealand.
Where are you from: Waitaki River, New Zealand. Waitaki is the new wine growing area.
Favorite ingredient to cook with: Any food of the region. In this case, it would be fish. I had a restaurant for 20 years before Fleurs and the only reason I created Fleurs restaurant was because of the fresh fish.
Most memorable dining experience: Ham and eggs with a lid on top. It was something different, and even the place was different. The walls were covered with Bohemian Dutch scarves. Another experience was when I was a young person, about 16 or 17. It was at the Waitaki hotel. I had lamb with bones and brains in it. But it was the whole dining experience that made it memorable: the service, the silver, the linens, and the well trained waiters.
Favorite ice cream flavor: Hokey pokey. It is a vanilla ice cream with toffee. There is a shop in Hamden that sells great hokey pokey ice cream.
Your last meal would be: Oh, you would need a very big table, rather laden. Hmm...I would have bluff oysters and some lemon, and...[after much thinking] you don't need much else, really [laughs].
Posts
4 comments:
I imagined her smile to be that friendly in your first post when she was head down..! You captured her essence so well.
You are very good at these natural interviews.Thank you.
La Table De Nana,
Thanks so much for your kind words!
What a wonderful meal. You are very lucky. Are the recipes in her book adaptable to our region? Ingredient wise?
The Benny's,
The recipes are definitely adaptable to our region. The one thing I've noticed is that there are some recipes that use fish not commonly found in North America. For example, there is a recipe that uses tarakihi fish, but really, you can substitute that for any buttery white fish. And, all her mussel recipes use Green lipped mussels.
Generally, her ingredients are very common and the ones native to New Zealand are easy to substitute (i.e. Moeraki potatoes).
Post a Comment